Filet Mignon au Poivre

Filet mignon is a perfect compliment to this delicious peppercorn sauce. The pan sauce in this recipe is really wonderful, and it’s a simple to make in just minutes!

Filet Mignon au Poivre

Ingredients

2 Filet Mignon steaks, each 6-8 oz. each

Salt, to taste

1 Tablespoon green peppercorns

2 Tbs. olive oil, divided

2 Tbs. minced shallot

1/4 cup brandy or cognac

1/2 cup beef stock

2 Tbs. (1/2 stick) unsalted butter, cut into 4 pieces

Instructions

Season the steaks on both sides with salt coating both sides.

In a deep sauté pan over medium-high heat, warm 1 tablespoon of the olive oil until shimmering. Arrange the steaks in the pan and cook for 2 to 3 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a warmed platter and cover loosely with aluminum foil.

Pour off the excess fat from the pan and set the pan over medium heat. Add the remaining 1 tablespoon olive oil, peppercorns and shallot and sauté until shallot is translucent and peppercorns are soft and fragrant, about 5 minutes. Add the brandy or cognac carefully ignite with a fireplace lighter and let flames die down. Cook, stirring to scrape up the browned bits from the pan bottom, until most of the liquid has evaporated, about 1 minute. Add stock and cook until reduced by half, 2 to 3 minutes. Reduce the heat to low and add the butter 1 piece at a time, whisking constantly.

Filet Mignon au Poivre

Filet mignon is a perfect compliment to this delicious peppercorn sauce. The pan sauce in this recipe is really wonderful, and it’s a simple to make in just minutes!

Filet Mignon au Poivre

Ingredients

2 Filet Mignon steaks, each 6-8 oz. each

Salt, to taste

1 Tablespoon green peppercorns

2 Tbs. olive oil, divided

2 Tbs. minced shallot

1/4 cup brandy or cognac

1/2 cup beef stock

2 Tbs. (1/2 stick) unsalted butter, cut into 4 pieces

Instructions

Season the steaks on both sides with salt coating both sides.

In a deep sauté pan over medium-high heat, warm 1 tablespoon of the olive oil until shimmering. Arrange the steaks in the pan and cook for 2 to 3 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a warmed platter and cover loosely with aluminum foil.

Pour off the excess fat from the pan and set the pan over medium heat. Add the remaining 1 tablespoon olive oil, peppercorns and shallot and sauté until shallot is translucent and peppercorns are soft and fragrant, about 5 minutes. Add the brandy or cognac carefully ignite with a fireplace lighter and let flames die down. Cook, stirring to scrape up the browned bits from the pan bottom, until most of the liquid has evaporated, about 1 minute. Add stock and cook until reduced by half, 2 to 3 minutes. Reduce the heat to low and add the butter 1 piece at a time, whisking constantly.